Swiss chard, olives, raisins, and pine nuts make this dressing irresistible.
Ingredients
Makes 8 to 10 servings
Step 1
Preheat oven to 250°F. Butter a 13x9x2" baking dish; set aside. Soak raisins in 1 cup broth in a small bowl for 30 minutes.
Step 2
Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool and transfer to a very large bowl.
Step 3
Heat 2 tablespoons oil in a large skillet over medium-high heat; add Swiss chard leaves and stir constantly until just wilted. Transfer to bowl with bread. Heat 2 tablespoons oil in same skillet; add stems and cook, stirring often, until crisp-tender, 3-5 minutes. Add to bowl.
Step 4
Heat 4 tablespoons oil and 1/4 cup butter in same skillet; add onions and garlic. Stir often until just beginning to brown, about 10 minutes. Stir in vinegar and sugar; cook until vinegar is almost evaporated, about 5 minutes.
Step 5
Add onion mixture to chard in bowl. Add raisins with broth, olives, and next 5 ingredients; gently fold into bread mixture until thoroughly combined. Drizzle in 1 cup broth and toss gently. Let cool completely.
Step 6
Preheat oven to 350°F. Whisk remaining 1 cup broth and eggs in a small bowl. Gently fold into dressing until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD:Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Step 7
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
Leave a Review
Reviews (5)
Back to TopI made this for an "after" Thanksgiving get together with our kids who spent Thanksgiving with their in-laws. I thought this sounded like a good twist on traditional stuffing and since we were smoking our turkey I decided to give it a try. Everyone loved it and I thought the flavors were particularly intense. I agree with the other reviewers that it takes some time so making it the day before would be helpful. But, I also agree with the reviewer who thought it was a bit soggy. I thought this too; although, it didn't affect flavor. Next time I think I will lighten up on the broth. This recipe required a lot of broth and I think I will cook the last 10 minutes uncovered. But, if it's still slightly soggy, oh well!
keyze3
San Clemente CA
12/2/2012
This was a favorite at Thanksgiving this year. It was a bit of work, but I made it a day in advance, and it was well worth it.
Hedd
Portland, ME
11/26/2012
Wonderful with our Thanksgiving dinner. Great flavors and not as heavy as other dressings. It does take a while to get everything chopped and ready, but well worth it.
Anonymous
Amherst, MA
11/23/2012
I made this in advance of Thanksgiving because it sounded delicious-I wanted to love it, but I only liked it. It's missing something in the flavor, and the top was well browned while the bottom of the pan was moist to the point of almost soggy but not quite. I will try it again with some tweaks, just not sure what those will be-I welcome suggestions.
miviva
Arizona
11/19/2012
This is a keeper! There's a lot going on here, from the chard to the raisins and olives to the onions, cooked as you would for traditional Italian cipolline in agrodolce. It all works together for a wonderfully complex variation on traditional stuffing. Turned out perfectly moist and well seasoned. I tried this out in advance of Thanksgiving and I'll make it again for the big day.
Anonymous
Rhode Island
11/4/2012
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